Root Vegetables as a Source of Biologically Active Agents - Lesson from Soil
Book Section (Published version)
© 2019 Bentham Science Publishers
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Natural products and primary and secondary metabolites of plants have many biological functions, many of which are considered as health-beneficial for mankind. This chapter will focus on biologically active ingredients in widely consumed root vegetables, such as potato, celeriac, turnips, radish, beets, Hamburg parsley, taro, yam, parsnip and salsify. A recent update of studies is presented regarding underground parts of the mentioned vegetables – plant underground parts. Chemical constituents responsible for such biological activities, with focus on recent findings for each root vegetable separately are presented.